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Chinese Vegetable Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1892
Energy (kCal)749.7575
Carbohydrates (g)30.7115
Total fats (g)68.3634
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring large pot of water to boil. | 2. Add snow peas and parboil 30 seconds. | 3. Drain,rinse under cold water and drain again. | 4. Combine with cucumbers and celery in large serving bowl. | 5. For Dressing. | 6. Heat 2 tablespoons vegetable oil in small skillet. | 7. Add chili paste and stir-fry until heated. | 8. Add remaining ingredients and mix well. | 9. One hour before serving, toss vegetables with dressing. | 10. Cover and refrigerate until serving time. | 11. * If using fresh broccoli, parboil for 30 seconds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    snow pea 1/4 - - - -
    cucumber 2 peeled cut - - - -
    celery 1 peeled cut - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    chinese chili paste 1 1/2 1/2 - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    sesame oil 3 tablespoons 360.67199999999997 0.0 0.0 40.8
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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